Low Sodium Traditional Scottish Haggis

Indulge in a rich taste of Scotland with our Low Sodium Traditional Scottish Haggis, a flavorful twist on the iconic dish that retains its authenticity while being gentler on your heart. This recipe combines nutrient-packed organ meats—sheep liver, heart, and lungs—with toasted steel-cut oats, warm spices like nutmeg and coriander, and fragrant fresh thyme. All of this is enveloped in a natural sheep stomach or synthetic casing and slowly simmered to perfection. By substituting traditional salt-heavy ingredients with low-sodium stock, this recipe achieves the same earthy, robust flavors while offering a healthier alternative. Perfectly paired with comforting sides like mashed potatoes ("tatties") and turnips ("neeps"), this hearty dish pays homage to Scotland’s culinary heritage, making it a standout centerpiece for Burns Night or any special occasion.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 250 grams Sheep liver
• 250 grams Sheep heart
• 250 grams Sheep lungs
• 125 grams Sheep suet (kidney fat)
• 250 grams Steel-cut oats
• 1 large Onion
• 2 teaspoons Black pepper
• 1 teaspoon Ground nutmeg
• 1 teaspoon Ground coriander
• 1 teaspoon Fresh thyme
• 250 milliliters Low-sodium vegetable or beef stock
• 1 Natural sheep stomach or synthetic casing

Directions

Step 1

Thoroughly rinse the sheep liver, heart, and lungs under cold water to remove any impurities. Pat dry with paper towels.

Step 2

Bring a large pot of water to a boil and add the liver, heart, and lungs. Simmer for 1 hour, skimming off any foam or impurities that rise to the surface.

Step 3

Remove the organs from the pot and allow them to cool. Reserve the cooking liquid for later use.

Step 4

Finely chop the cooled liver, heart, and lungs, or run them through a meat grinder for a more uniform texture.

Step 5

Finely dice the onion.

Step 6

In a dry skillet over medium heat, toast the steel-cut oats for 3–5 minutes, stirring frequently, until golden and fragrant.

Step 7

In a large mixing bowl, combine the chopped organ meat, toasted oats, diced onion, and sheep suet.

Step 8

Add black pepper, ground nutmeg, ground coriander, and fresh thyme, mixing thoroughly to evenly distribute the spices.

Step 9

Gradually add the low-sodium stock to the mixture, stirring until it binds together. Add small amounts of the reserved cooking liquid from the organ meat if additional moisture is needed.

Step 10

Rinse the sheep stomach or synthetic casing thoroughly under cold water. Fill it with the haggis mixture, leaving some room for expansion during cooking.

Step 11

Carefully sew or tie the opening of the stomach shut with kitchen twine to secure the filling.

Step 12

Bring another large pot of water to a boil. Reduce to a simmer and gently place the filled stomach into the pot, ensuring it is fully submerged. Prick the stomach several times with a needle to prevent it from bursting during cooking.

Step 13

Simmer the haggis for 2 1/2 to 3 hours, ensuring the water remains at a gentle simmer and the haggis is fully covered at all times.

Step 14

Remove the haggis from the pot and allow it to rest for 10 minutes before slicing and serving.

Step 15

Serve warm with traditional accompaniments like mashed potatoes (tatties) and mashed turnips (neeps). Enjoy your low-sodium Scottish haggis!

Nutrition Facts

Serving size	(1688.0g)

Amount per serving	% Daily Value*
Calories	3140.9

Total Fat 172.0g	0%
Saturated Fat 79.5g	0%
Polyunsaturated Fat g
Cholesterol 2268.8mg	0%
Sodium 715.4mg	0%
Total Carbohydrate 207.1g	0%
Dietary Fiber 30.9g	0%
Total Sugars 17.0g
Protein 192.4g	0%

Vitamin D 122.5IU	0%
Calcium 305.0mg	0%
Iron 48.5mg	0%
Potassium 2913.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 24.5%

Carbs: 26.3%